Daybreak recipe: Tortilla Soup

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by AMY KUSHNIR

WFAA

Posted on March 10, 2012 at 9:03 AM

Amy Kushnir of My Texas Today prepared this recipe on News 8 Daybreak Saturday, March 10.


Tortilla Soup

Ingredients

  • 3 - 4 boneless, skinless chicken breast
  • 3 cans Campbell's Chicken & Rice soup
  • 1 can corn (drained)
  • 3 cans Ranch Style Beans (drained)
  • 1 can Rotel (original)
  • 1 can chicken broth
  • Cumin to taste

Soup directions

  1. Boil chicken until throughly cooked. Shred chicken and set aside.
  2. Add all remaining ingredients into a crock pot or large dutch oven.
  3. Add chicken on top.
  4. Cover and cook for 4 hours on low or at 300 degrees in oven, stirring occasionally.
  5. Garnish with tortilla strips, cheddar cheese, sour cream & cilantro.

Homemade tortilla strip directions

  1. Lightly brush corn tortillas with vegetable oil
  2. Cut into thin strips.
  3. Spread evenly on a cookie sheet and bake in oven at 350 degrees for about 8 minutes (watch closely so they don't burn)

From: Mindy Short

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